Bukharan meat & herb pilaf (Baksh) from Zariz: 100 Easy, Breezy, Tel Aviv-y Recipes (page 148) by Adeena Sussman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Georgian-style salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • shep0012 on June 08, 2026

    I trust Adeena completely, but we didn’t love this. Our only deviation from the recipe was that we didn’t get enough dill, so we reduced the amount of cilantro to keep it balanced. Despite this my husband still thought it had too much dill. If I made it again, I’d add the first teaspoon+ of salt to the meat and onions while they’re cooking rather than waiting until I add the rice. I would also use 85/15 ground beef or drain off a bit of the fat, because it was a little too fatty tasting at the end.

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